Cited by 260Edible Oils Quality and AnalysisPhytochemicals and Antioxidant ActivitiesAntioxidant Activity and Oxidative Stress

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Effects of differing phenolic content in dietary olive oils on lipids and LDL oxidation: A randomized controlled trial

and the members of the SOLOS Investigators*, Marrugat, Jaume, Covas, María-Isabel, Fitó, Montserrat, Schröder, Helmut, Miró-Casas, Elisabet, Gimeno, Eva, López-Sabater, M. Carmen, de la Torre, Rafael, Farré, Magí·2004·European Journal of Nutrition

DOI 10.1007/s00394-004-0452-8

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Abstract

Background Evidence from in vitro studies suggests that antioxidant olive oil phenolic compounds can prevent LDL oxidation. However, in vivo evidence in support of this hypothesis is sparse.Aim of the study to establish the antioxidant effect of olive oils with differences in their phenolic compounds content in humans Methods A controlled, double blind, cross-over, randomized, clinical trial using three similar olive oils with increasing phenolic concentration (from 0 to 150 mg/Kg) was conducted in 30 healthy volunteers. Olive oils were administered over three periods of 3 weeks preceded by two-week washout periods.Results Urinary tyrosol and hydroxytyrosol increased (p < 0.020), in vivo plasma oxidized LDL decreased (p = 0.006), and ex vivo resistance of LDL to oxidation increased (p = 0.012) with the phenolic content of the olive oil administered. After virgin olive oil administration, an increase (p = 0.029) was observed in HDL cholesterol levels.Conclusions Sustained consumption of virgin olive oil with the high phenolic content was more effective in protecting LDL from oxidation and in rising HDL cholesterol levels than that of other type of olive oils. Dose-dependent changes in oxidative stress markers, and phenolic compounds in urine, were observed with the phenolic content of the olive oil administered. Our results support the hypothesis that virgin olive oil consumption could provide benefits in the prevention of oxidative processes.

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Authors: and the members of the SOLOS Investigators*, Marrugat, J., Covas, M.-I., Fitó, M., Schröder, H., Miró-Casas, E., Gimeno, E., López-Sabater, M. C., de la Torre, R., & Farré, M.
Affiliations: Municipal Institute for Medical Research (ES)
Universitat de Barcelona (ES)
Corresponding author: Marrugat, Jaume
ORCID: Marrugat, Jaume
Fitó, Montserrat
Schröder, Helmut
Gimeno, Eva
Venue: European Journal of Nutrition
Publisher: Springer Science and Business Media LLC
Published: 2004-01-06
Volume: 43
Issue: 3
Pages: 140-147
ISSN: 1436-6207 (ISSN-L)
1436-6215
DOI: 10.1007/s00394-004-0452-8
OpenAlex: W2151305593
Cited by: 259
References: 45
Citations by year: 2026: 5 · 2025: 9 · 2024: 5 · 2023: 12 · 2022: 5 · 2021: 12 · 2020: 12 · 2019: 17 · 2018: 10 · 2017: 7 · 2016: 9 · 2015: 20 · 2014: 10 · 2013: 15 · 2012: 20
FWCI: 10.10
Type: journal article
Language: en
Open access: closed
Licence: www.springer.com/tdm (tdm)
Locations: European Journal of Nutrition (publishedVersion)
PubMed (publishedVersion)
Topics: Physical Sciences › Chemistry › Organic Chemistry › Edible Oils Quality and Analysis
Health Sciences › Medicine › Biochemistry (medical) › Phytochemicals and Antioxidant Activities
Health Sciences › Medicine › Biochemistry (medical) › Antioxidant Activity and Oxidative Stress
Keywords: virgin olive oil, olive oil phenolic compounds, LDL oxidation, oxidized LDL, antioxidant activity, HDL cholesterol, oxidative stress, dietary fat, dose-dependent effects
MeSH terms: Olive Oil, Antioxidants, Dose-Response Relationship, Drug, Double-Blind Method, Humans, Cholesterol, HDL, Lipoproteins, LDL, Male, Middle Aged, Oxidation-Reduction, Phenylethyl Alcohol, Phenols, Plant Oils, Cross-Over Studies

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Effects of differing phenolic content in dietary olive oils on lipids and LDL oxidation: A randomized controlled trial

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